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Cholula Salmon Ceviche

5 from 1 vote


  • 8 oz sushi grade salmon if using regular salmon, make sure it marinates long enough for fish to "cook" fully, diced
  • 1/4 c lemon juice
  • 1/4 c Cholula hot sauce
  • 1 T salt
  • 1 avocado diced
  • 1 c tomatoes diced
  • 2 T cilantro minced


  • Combine salmon with lemon juice, hot sauce and salt. Cover and put in the refrigerator to marinate for 1-3 hours. The longer the salmon marinates, the more well done it will be.
  • Add the diced avocado and tomatoes, mixing gently to combine.
  • Drain any excess liquid from the mixture.
  • Garnish with cilantro to serve.
  • Serve with rice or tortilla chips.
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